Generic HACCP Model for Thermally Processed Commercial

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Table of Contents Introduction. ...............................................................1 Principles of HACCP .........................................................1 Principle No. 1 ........................................................1 Principle No. 2 ........................................................1 Principle No. 3 ........................................................1 Principle No. 4 ........................................................1 Principle No. 5 ........................................................1 Principle No. 6 ........................................................2 Principle No. 7 ........................................................2 Definitions .................................................................2 Corrective action ......................................................2 Criterion ............................................................2 Critical Control Point (CCP) .............................................2 Critical limit ..........................................................2 Deviation ............................................................2 HACCP .............................................................2 HACCP Plan .........................................................2 HACCP System .......................................................2 Hazard ..............................................................2 Hazard Analysis .......................................................2 Monitor .............................................................3 Preventive measures ....................................................3 Process .............................................................3 Development of the Plant Specific HACCP Plan ....................................3 Description of the Product ...............................................3 Process Flow Diagram ..................................................3 Hazard Analysis .......................................................4 Critical Control Point (CCP) Determination ..................................5 HACCP Plan .........................................................5 Steps for Selecting a Generic Process Model .......................................7 Process Platform for Use of Generic Models .................................7 Model Plan for Process Thermally Processed/Commercially Sterile ......................9 i
Hazard Analysis .............................................................9 CCP Decision Tree . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Preparing Your HACCP Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 Process Description Form Beef Stew ............................................13 Product and Ingredients Form .................................................15 Process Flow Diagram .......................................................17 Process Flow Diagram - Beef Stew .............................................18 Hazard Analysis/Preventive Measures Form Beef Stew ..............................19 CCP Determination Form ....................................................22 HACCP Plan Form .........................................................27 Process Description Form Pasta Sauce with Meat (Acidified Product) ...................38 Product and Ingredients Form .................................................40 Process Flow Diagram .......................................................42 Hazard Analysis/Preventive Measures Form Pasta Sauce with Meat .....................44 CCP Determination Form ....................................................48 HACCP Plan Form .........................................................53 Appendix 1 - List of Process Models ...........................................58 Appendix 2 - Flow Chart for Generic Models .....................................59 Appendix 3 - Food Safety Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60 Appendix 4 - Hazard Analysis: Thermally Processed/Commercially Sterile . . . . . . . . . . . 61 ii
Page 4 and 5: Incidents of Foodborne Illnesses fr
Page 6 and 7: Principle No. 6: Establish effectiv
Page 8 and 9: 1 following the production steps in
Page 10 and 11: The generic models use examples of
Page 12 and 13: are: If so, proceed to the categori
Page 14 and 15: e prevented, and actions to be take
Page 16 and 17: Preparing Your HACCP Plan Assemble
Page 18 and 19: PROCESS DESCRIPTION PROCESS CATEGOR
Page 20 and 21: LIST PRODUCT(S) AND INGREDIENTS PRO
Page 23 and 24: Hazard Analysis/Preventive Measures
Page 25 and 26: HAZARD ANALYSIS/PREVENTIVE MEASURES
Page 27 and 28: CCP DETERMINATION (A CRITICAL CONTR
Page 29 and 30: CCP DETERMINATION (A CRITICAL CONTR
Page 31 and 32: HACCP Plan Form The HACCP Plan Form
Page 33 and 34: HACCP PLAN PROCESS CATEGORY : THERM
Page 43 and 44: PROCESS CATEGORY DESCRIPTION PROCES
Page 45 and 46: LIST PRODUCT(S) AND INGREDIENTS PRO
Page 48 and 49: Hazard Analysis/Preventive Measures
Page 50 and 51: HAZARD ANALYSIS/PREVENTIVE MEASURES
Page 52 and 53:
CCP Determination Form The Critical
Page 54 and 55:
CCP DETERMINATION (A CRITICAL CONTR
Page 56 and 57:
CCP DETERMINATION (A CRITICAL CONTR
Page 58 and 59:
critical limits, records for the ha
Page 60 and 61:
HACCP PLAN PROCESS CATEGORY : THERM
Page 62:
Appendix 1 - List of Process Models
Page 65 and 66:
Appendix 4 Hazard Analysis: Thermal
Page 67 and 68:
Incidents of Foodborne Illnesses fr
Page 69:
increase during storage. Osherhoff,
Page 72 and 73:
of low-acid canned foods by mesophi
Page 74 and 75:
control in foods. Food Control 3(3)
Page 76 and 77:
Physical and Chemical Contamination
Page 78 and 79:
samples of meat or sea-food, none e
Page 80 and 81:
Sources for Epidemiology of Foodbor
Page 82 and 83:
Physical and Chemical Contamination
Page 84 and 85:
1. Is the food commercially sterile
Page 86:
1. Can employee health or personal
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Generic HACCP Model for Thermally Processed Commercial

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